Banana Crunch Muffins

These muffins are so tasty and were an immediate favourite here. They barely made a whole day before they were all eaten up! I’m not sure they’re that exciting to look at but trust me, they are worth eating!

I didn’t have sour cream when I went to make this recipe so I used 7/8 cup of almond milk with a splash of vinegar with 3 extra tbsp of butter to compensate. I made one batch with a walnut and brown sugar topping and the other batch (miniature muffin versions) with coconut sprinkled on top. I have to say I enjoyed both but the coconut topping was just a little bit better. I’m not sure if the coconut would fair as well on the larger muffins since they need to cook longer. I’ll let you know when I make these again!